How to choose delicious corn
Choosing corn may seem simple, but it is the most important step if you want to have delicious boiled corn. You should choose fresh corn, with a green outer husk that is not dry, and the silk should still be soft and smooth, with no signs of browning or wilting. Especially, the outer husk should tightly wrap the corn.
You should also pay attention to the corn kernels, which should be plump, even, shiny, and straight. Avoid choosing corn that is too large; instead, opt for medium-sized corn kernels.
Do not choose corn that is too young and lacks starch, as well as corn that is too old and will become tough when boiled. Just press your finger against the corn, and if it feels soft and releases milk, it is ready.
How to boil corn to make it delicious and sweet
The most important secret to delicious boiled corn lies in the corn silk. Do not discard the corn silk, but rinse it thoroughly and put it in the pot. When husking the corn, leave 2 or 3 layers of husk on the outside to keep the corn moist, which helps the kernels stay soft and prevent them from becoming dry and tough.
– Place the corn in a pot and pour a sufficient amount of cold water to cover the corn kernels, then cover the pot. If you use hot water to boil the corn, it will cause the corn to lose water, become drier, and reduce the sweetness inside the kernels.
– Bring the water to a boil and add a little salt and some sugar to the pot. Sugar will enhance the sweetness of the corn, while salt will make the sweetness more pronounced. Alternatively, you can add a small piece of butter and a cup of milk, or stir in some small pieces of chopped sugarcane in the pot.
– Once boiling, reduce the heat to low. Boil for about 20 minutes until the corn is cooked. At this point, simply take it out and enjoy. If you want the corn to be even more fragrant and sweet, you can brush a thin layer of honey onto the kernels. When the corn cools down, the honey will solidify and adhere to the crevices of the kernels, providing a sweet and fragrant taste.
According to Khoevadep
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